There’s something incredibly comforting about a warm, cheesy ham casserole with broccoli and rice that makes family dinners much more joyful. This dish has become a staple at our house, especially when schedules get packed and I need a quick, wholesome meal. It’s a delightful mix of tender ham, fresh broccoli, and creamy rice, all topped with a layer of melted cheese.
One night, after a long day exploring Central Park with the kids, I tossed this dish together. It was an instant hit and became our go-to for easy, delicious dinners. Try pairing it with a loaf of fresh bread or alongside a vibrant side salad, like the one you’ll find in our breakfast potatoes recipe .
Why you’ll love this recipe
This recipe is perfect for busy nights. It brings together simple ingredients you probably already have in your kitchen. Plus, it’s kid-approved and easy to tweak according to your family’s tastes. The broccoli adds a nutritious kick while the creamy soup and melted cheese ensure everyone’s plates are clean at the end of dinner.
Ingredients
- 2 Tablespoons unsalted butter
- ½ cup yellow onion, finely diced
- 1 Tablespoon olive oil
- 2 ½ cups chicken broth, low sodium
- 1 ¼ cup white long grain rice, uncooked
- 2 cups cooked ham, diced
- 2 cups broccoli florets
- 10.75 oz. cream of chicken soup
- ½ cup sour cream
- ¾ cup milk
- 2 ½ cups shredded cheddar cheese, divided
- Salt/Pepper, optional
- 1 cup Ritz Crackers, crushed into crumbs
- 2 Tablespoons butter, melted
Step-by-step instructions
- Preheat your oven to 350° F.
- Melt the butter in a large saucepan over medium heat. Add diced onions, cooking until softened, about 5 minutes.
- Stir in the chicken broth, olive oil, and rice. Bring to a boil, then reduce to a simmer.
- Cover and let it cook for 8 minutes. Add the broccoli, cover again, and cook for 7 more minutes. Avoid stirring.
- If the rice isn’t fully cooked and there’s still liquid, continue to simmer for up to 5 additional minutes with the cover on.
- Take the saucepan off the heat and let it sit with the cover on for 10 minutes.
- Stir in the ham pieces, cream of chicken soup, sour cream, milk, and half of the cheddar cheese until combined well.
- Pour everything into a lightly greased 9 x 13-inch casserole dish and spread evenly. Top with the remaining cheddar cheese.
- Cover the dish and bake for 15 minutes.
- Mix the Ritz crackers with the melted butter. Sprinkle the crumbs over the casserole and bake uncovered for an additional 10 minutes.
- Allow the dish to rest for 5 minutes before serving.
Recipe tips & variations
Feel free to swap out cheddar cheese for your favorite variety—Monterey Jack and mozzarella are excellent options. If you’re out of cream of chicken soup, cream of mushroom works just as well. For extra flavor, toss in some garlic powder or paprika when cooking the onions.
Storage & reheating
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat portions in the microwave or in the oven at 350°F until warmed through. You can also freeze individual servings for easy lunches; just thaw overnight in the fridge before reheating.
FAQs
Can I make this casserole vegetarian?
Absolutely! For a vegetarian version, skip the ham and use vegetable broth. You can also add more veggies like bell peppers or mushrooms.
Do I have to use Ritz Crackers for the topping?
Not at all. Panko breadcrumbs or even crushed cornflakes give a nice crunch if you don’t have Ritz on hand.
Can this casserole be made ahead of time?
Yes, you can prepare the dish up to the point before baking. Refrigerate it for up to a day, then bake as directed when you’re ready to serve.
Recipes you may like
Spice up your family meals with similar comforting recipes like our crescent roll breakfast or dive into the cheesy goodness of a breakfast pizza for a fun twist on morning meals.
Print
Ham casserole with broccoli and rice
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Omnivore
Description
A warm, cheesy ham casserole with broccoli and rice that’s perfect for busy family dinners.
Ingredients
- 2 Tablespoons unsalted butter
- 1/2 cup yellow onion, finely diced
- 1 Tablespoon olive oil
- 2 1/2 cups chicken broth, low sodium
- 1 1/4 cup white long grain rice, uncooked
- 2 cups cooked ham, diced
- 2 cups broccoli florets
- 10.75 oz. cream of chicken soup
- 1/2 cup sour cream
- 3/4 cup milk
- 2 1/2 cups shredded cheddar cheese, divided
- Salt/Pepper, optional
- 1 cup Ritz Crackers, crushed into crumbs
- 2 Tablespoons butter, melted
Instructions
- Preheat your oven to 350° F.
- Melt the butter in a large saucepan over medium heat. Add diced onions, cooking until softened, about 5 minutes.
- Stir in the chicken broth, olive oil, and rice. Bring to a boil, then reduce to a simmer.
- Cover and let it cook for 8 minutes. Add the broccoli, cover again, and cook for 7 more minutes. Avoid stirring.
- If the rice isn’t fully cooked and there’s still liquid, continue to simmer for up to 5 additional minutes with the cover on.
- Take the saucepan off the heat and let it sit with the cover on for 10 minutes.
- Stir in the ham pieces, cream of chicken soup, sour cream, milk, and half of the cheddar cheese until combined well.
- Pour everything into a lightly greased 9 x 13-inch casserole dish and spread evenly. Top with the remaining cheddar cheese.
- Cover the dish and bake for 15 minutes.
- Mix the Ritz crackers with the melted butter. Sprinkle the crumbs over the casserole and bake uncovered for an additional 10 minutes.
- Allow the dish to rest for 5 minutes before serving.
Notes
- Feel free to swap out cheddar cheese for your favorite variety—Monterey Jack and mozzarella are excellent options.
- If you’re out of cream of chicken soup, cream of mushroom works just as well.
- For extra flavor, toss in some garlic powder or paprika when cooking the onions.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
- Reheat portions in the microwave or in the oven at 350°F until warmed through.
- You can also freeze individual servings for easy lunches; just thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg